
3
Care and Cleaning
After each use, remove heat control and wash the skillet in warm, soapy water. Make sure to also clean the underside, as necessary. Rinse
and dry thoroughly.
The nonstick surface may be cleaned with a non-metal cleaning pad, such as Scotch-Brite* Multi-Purpose Scrub Sponge or Scotch-Brite*
Dobie* Cleaning Pad. Firm pressure can be applied. Do not use steel wool or abrasive kitchen cleaners.
Do not immerse the Control Masterheat control in water or let it come in contact with any liquid.
NOTICE: If you choose to wash the skillet in a dishwasher, the bottom of the skillet will likely discolor due to the caustic nature of the
dishwasher detergent. In addition, a gray residue may form on the skillet bottom which may transfer onto towels and/or skin.
Soaking the skillet to loosen food residue is not necessary. If, however, soaking the skillet is desired, do not soak for more than two hours.
Soaking for more than two hours may damage the nonstick finish.
For best results use nylon, plastic, wooden, or rubber utensils. Do not use metal utensils as they may scratch the nonstick surface. Do
not cut foods on the cooking surface.
In time, the nonstick finish may darken over the heating element. To remove this discoloration, use a solution of 2 tablespoons of auto-
matic dishwasher detergent powder and 2 cups of water; this can be doubled for 16-inch skillets. Bring the water to a boil in the skillet
and then reduce the heat to simmer level (between the WARM setting and 200º) by turning the heat control down until the pilot light
goes out. Slowly stir in the dishwasher detergent. Simmer uncovered for 20 minutes. Drain the solution and wash the skillet in warm,
soapy water. Rinse and dry thoroughly.
After treating the skillet, it is recommended that the cooking surface be wiped lightly with vegetable oil before using.
The outside finish of the skillet is easy to keep attractive and looking new. Simply wipe away spills and drips as they occur. If food should
happen to burn on, it can be removed with warm, sudsy water and a cleaning pad. Rinse and wipe dry.
Periodically check the screws on the handle and the legs for looseness. Retighten, if necessary.
NOTICE: Continuing to tighten, once secure, can result in stripping of screws or cracking of handles or legs.
Important: To ensure continued accuracy of the Control Masterheat control, avoid rough handling in use and storage.
Temperature–Timetable
Food/Method of Cooking Temperature Cooking Time Food/Method of Cooking Temperature Cooking Time
Frying/Baking Frying/Baking
Bacon 300°–325° 8–10 minutes Pancakes 350°–400° 2–3 minutes
Canadian Bacon 275°–300° 3–4 minutes Pork Chops, ½˝ thick 325°–375° 15–20 minutes
Chicken 325°–350° 25–40 minutes Pork Chops, ¾˝ thick 325°–375° 20–25 minutes
Eggs, Fried 250°–275° 3–5 minutes Potatoes, Cottage Fried 300°–350° 10–12 minutes
Eggs, Scrambled 250°–275° 3–5 minutes Sandwiches, Grilled 300°–325° 5–10 minutes
Fish 325°–375° 5–10 minutes Sausage, Link 300°–325° 20–30 minutes
French Toast 300°–325° 4–6 minutes Sausage, Precooked 325°–350° 10–12 minutes
Ham, ½˝ thick 325°–350° 10–12 minutes Steak, Beef, 1˝ thick, Rare 350°–400° 6–7 minutes
Ham, ¾˝ thick 325°–350° 14–16 minutes Steak, Beef, 1˝ thick, Medium 350°–400° 10–12 minutes
Hamburgers, ½˝ thick 325°–375° 8–12 minutes Steak, Beef, 1½˝ thick, Rare 350°–400° 8–10 minutes
Minute Steak 375°–400° 4–5 minutes Steak, Beef, 1½˝ thick, Medium 350°–400° 18–20 minutes
Simmering
In an electric skillet, foods will heat to simmering at some point between the WARM setting and 200°. Heat the skillet at 350° until the food boils. Then
place cover on pan and reduce the heat to simmer level by turning the heat control down until the pilot light goes out. Additional liquid may be added
during cooking to obtain desired consistency.
Braising or Pot Roasting
This cooking method involves browning food, usually meat or vegetables in oil, butter, margarine, etc., and then simmering in a small amount of liquid
over low heat. To brown meat and/or vegetables, use a temperature between 325° and 350°. After browning, simmer as instructed above.
Holding Temperature (after cooking period) WARM
* Scotch-Brite and Dobie are registered trademarks of 3M Company. Presto is not affiliated with 3M Company.